STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe was in my Cuisine at Home magazine. They described the cookies as having chewy centers and crisp edges and note to remove the cookies from the oven when the centers look underdone. Posting for safe keeping.”
READY IN:
1hr 20mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together flour, cocoa, baking soda and salt in a small bowl and set aside.
  2. Beat butter and sugar with a mixer on medium, 5 minutes. Add eggs one at a time beating to fully incorporate before adding the next. Add Nutella and vanilla, beat until combined. Add flour mixture; mix just until combined. Chill dough 4 hours or overnight.
  3. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  4. Scoop dough with a #30 scoop (scant 3 T.) roll in hazelnuts. Bake cookies, six at a time, until edges are set, about 15 minutes. Let cookies cool on baking sheets.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: